Hot Cross Buns

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Hot Cross Buns

 

 

These are a very traditional bun around Easter, but you can leave off

the crosses and simply have fruit buns for any time of the year. Eat

them warm with melted vegan margarine.

 

 

Wet Ingredients:

 

650 ml (22 fl oz) water (may vary, use less to start)

1/3 cup oil (light olive, canola or a mix of both, or your

preferred oil)

1 teaspoon cider vinegar

 

Dry Ingredients:

 

1/2 cup brown rice flour

1/2 cup besan (chickpea/garbanzo bean flour)

2 cups white rice flour

1 cup arrowroot

4 tsp xanthan -OR- guar gum

1/4 cup sugar

1/4 cup brown sugar

4 teaspoons cinnamon

3 teaspoons mixed spice (optional)

1 1/2 teaspoons salt

2 teaspoons GF baking powder

6 teaspoons egg replacer powder

1/2 cup soy milk powder (-OR- almond meal -OR- Dari-free -OR- omit)

2 1/2 teaspoons yeast granules

 

1 to 1 1/2 cups sultanas (-OR- a mixture of sultanas and mixed

dried fruit)

 

 

1. Simply place all the ingredients into the bread maker (as you would

normally for bread) and use the dough cycle, mixing in the sultanas

when the 'Add-ins' beep sounds or at the very and of the mixing cycle.

 

Alternately mix and rise as normal for hand baking, again mixing

the sultanas in at the very end of the mixing process.

 

2. Spoon the batter into muffin tins, smooth the top with wet fingers,

(or shape them by hand) and glaze with a mix of milk and honey (or

your preferred glaze). Pipe or drizzle crosses on top using a mix of

rice flour and water.

 

3. Bake in the oven at 180 C (350 F) for around 35 minutes.

 

 

 

TIP: If using paper pans, brush the insides with oil or you'll leave

half the bun behind on the paper.